Monday, December 1, 2014

Orange & Oatmeal Chocolate Chip Muffins

Do you associate oranges with the holidays?
I do. We got tangerines in the toes of our stockings even before I'd read of Almanzo Wilder having one in his in the Little House series (Amazon affiliate link). Unwrapping a slice of orange-flavored chocolate from the orange shaped ball is something we look forward to each year. [However, I really did not care for scooping up the sticky Mandarin Chocolate Sherbet at Baskin Robbins. I don't recall anyone other than my mom eating it, but boy was that stuff gooey, and not in a good way, when it had been sitting in the case a while.]

Now that I've got kids in activities I associate oranges with fundraisers, which in my experience result in cases of citrus appearing in my house between Thanksgiving and Christmas. [Do you know how messy it is to deliver a case of fruit in a wheelchair when the sidewalks are slushy? I do, and it's as messy as you'd imagine.] We're luckier than Almanzo, however, and can enjoy fresh citrus year round. I admit that once we've eaten the Band Fruit Fundraiser order that arrives next weekend, I'll have had my fill of citrus for many months.

These muffins came about after my success with Orange Oatmeal Secret Ingredient Chocolate Chip Cookies. I wanted to combine those flavors into a muffin. I had tangelos on hand, but oranges or tangerines will all work here. Remember when making a soaked oat muffin to start them at least an hour in advance (or up to 5 days, if you'd care to refrigerate the buttermilk/oat combo.

Combine oats and buttermilk in a large bowl and set aside for at least an hour (or combine in a lidded container and refrigerate for up to 5 days). When you're ready to bake, preheat oven to 400 degrees Fahrenheit and spray a 12 hole muffin tin with oil spray or line with paper liners. Add the rest of the wet ingredients (egg though tangelo) to the oats and thoroughly combine. Dump dry (flour through salt) ingredients on top of wet mixture and gently combine, adding the chocolate chips towards the end of mixing. Scoop** into a prepared muffin pan and bake for 16 to 18 minutes, until light brown. Cool for 5 minutes in the pan, then transfer to a rack to finish cooling. Good warm or cold.

**My scoop holds 3 Tablespoons (1 ½ ounces) by volume, though the muffin batter is mounded in the scoop so I'm pretty sure I'm putting a good 3 ½ to 4 Tablespoons into each muffin well. The muffin wells in my regular muffin pans each hold 3 ounces by volume.

Meghan,Still, I remain envious of your Polish Pottery muffin pan. I'd probably break it if I had one, but I'd love to take the photos. I wonder if I can cram mini muffins into my Polish Pottery deviled egg plate for photos? That would be weird.Thanks!

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